I have been making these pralines for 20 years. They are creamy, not sticky, and do not have that gritty sugar texture.
- Combine in a large pan the sugar, soda, buttermilk and salt.
- Cook briskly, stirring occasionally, for 5 minutes.
- Add butter and pecans.
- Cook for approximately 5 minutes more, or until mixture reaches softball stage (234ºF).
- Remove from heat and beat until just creamy.
- Drop by spoonsful onto waxed paper.
- Store in airtight containers.
- NOTE: If you put newspapers under the waxed paper, it is easier to remove candy without breaking.
Authentic, buttermilk pralines. These turned out perfect. Note: I made these on a rainy day and it took at least 10 minutes for my mixture to hit 234 after adding the pecans and butter. Also, I stirred constantly to make sure the pecans didn't burn.
While this might not sound good to you...Guys LOVE this...to the listed recipe, add 1 seeded/diced jalapeno( I chop my extremely small)...This give a hint of kick to the sugary delight of the candy...Hope you like it as much as we have...
Very easy to make! I toasted the pecans before adding them to the praline mixture. The taste is amazing! Best pralines I ever tasted! I scaled it down as I only had 1.5 cups of pecans and the calculator worked great.